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harvest cranberry, persimmon and burrata salad<\/p>\nharvest cranberry, persimmon and burrata salad<\/p>\n
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1\/2 cup raw walnuts<\/p>\n
1\/2 cup pepitas<\/p>\n
2 T. maple syrup<\/p>\n
flaky sea salt<\/p>\n
3-4 cups baby kale and or arugula<\/p>\n
3-4 fuyu persimmons cored + cut into wedges<\/p>\n
2 clementines peeled<\/p>\n
3\/4 cups dried cranberries<\/p>\n
8 ounces fresh burrata cheese torn<\/p>\n
<\/p>\n
1\/4 cup 100% cranberry or pomegranate juice<\/p>\n
1\/4 cup balsamic vinegar<\/p>\n
1 T. lemon juice<\/p>\n
1\/3 cup olive oil<\/p>\n
salt + pepper to taste<\/p>\n
<\/p>\n
Combine the walnuts, pepitas and maple syrup in a medium size skillet. Place the skillet over medium heat and cook for 5-6 minutes or until the mixture becomes golden, toasted and caramelized. Remove the nuts and seeds from the skillet and transfer to a plate. Sprinkle with salt and let cool. In a large bowl or on a large serving plate, combine the greens, persimmons, clementines and cranberries. Add the torn Burrata cheese and sprinkle on the walnuts and pepitas. In a small bowl, whisk together the ingredients for the dressing. Taste and adjust salt + pepper to your liking. Drizzle the dressing over the salad or serve along side the salad. EAT!<\/p>\n","protected":false},"excerpt":{"rendered":"
harvest cranberry, persimmon and burrata salad 1\/2 cup raw walnuts 1\/2 cup pepitas 2 T. maple syrup flaky sea salt 3-4 cups baby kale and or arugula 3-4 fuyu persimmons cored + cut into wedges 2 clementines peeled 3\/4 cups dried cranberries 8 ounces fresh burrata cheese torn 1\/4 cup 100% cranberry or pomegranate juice 1\/4 cup balsamic vinegar 1 T. lemon juice 1\/3 cup olive oil salt + pepper to taste Combine the walnuts, pepitas and…<\/p>\n